Servings
8
Prep Time
20 minutes
Cook Time
6 hours
Author:
Missy J’s
This no-churn ice cream recipe will be your go to from now on. Simply change up the extracts and add in different mix-ins of your choice. The mint carob chips taste amazing in this refreshing mint ice cream. This is a pleasantly light and creamy ice cream that uses whipped eggs to reduce the need for as much heavy cream. Wish we could take credit for this brilliant recipe, but the idea came from a no-churn vanilla ice cream recipe from Serious Eats. We tweaked it a bit and of course had to add some crave worthy carob.
Ingredients
1 cup heavy cream
3 large eggs
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2-4 tbsp honey or allulose (depending on your desired sweetness)
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¼ tsp sea salt
¾ tsp peppermint extract or 2 tsp peppermint leaf powder
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¼-½ cup of mint carob chips
Mint Carob Chip Ice Cream
Directions
Mint Carob Chip Ice Cream
In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until thick enough to hold stiff peaks. Watch it closely and be careful not to over mix it. Transfer to a large, non-reactive container (this will be used to hold the ice cream later on), then cover and refrigerate until needed. Rinse the bowl and whisk, then wipe dry before re-using in step 2.
Fill a large pot or Dutch oven with a few inches of water; bring to a boil, then lower heat to maintain a simmer. Place eggs, desired sweetener, and sea salt in the bowl of a stand mixer, and stir with a flexible spatula to combine.
Set a bowl over the steaming pot, and don’t let the bottom of the bowl touch the water. Cook, stirring and scraping constantly, until warmed to 160°F (71°C), about 5 minutes.
Transfer to a stand mixer fitted with a whisk attachment and add the peppermint extract or peppermint powder. Whip on high speed until the mixture is foamy, more than quadrupled in size, and thick enough to briefly mound up like soft-serve ice cream when dropped from the whisk, between 5 to 8 minutes.
Fold the egg mixture into the prepared whipped cream, working gently to incorporate it as thoroughly as possible without deflating or overmixing. Add your desired amount of mint carob chips towards the end of the mixing. Cover and freeze until firm enough to scoop. The time required will vary depending on the size and material of the container, but expect 6 to 8 hours. If you can’t wait that long, you might be able to get away with 2-3 hrs and scoop the ice cream from the outer edges first . Ask me how I know. 😂 Once cold, scoop like ice cream and serve in chilled dishes.
Keep any leftovers in the freezer and know that you might need to let it sit out for 5-10 mins to soften before scooping.
Recipe Note
